General InformationPress space or enter keys to toggle section visibility
Work Location: West Hills, CA, USAOnsite or Remote Fully On-Site
Work Schedule Core hours are generally Monday through Friday, 8:00 a.m. to 4:00 p.m.; however, this position may require work outside of these hours, including evenings, weekends, and holidays, based on departmental needs.
Posted Date 03/31/2026
Salary Range: $105700 - 234500 Annually
Employment Type 2 - Staff: Career
Duration indefinite
Job # 29687
Primary Duties and ResponsibilitiesPress space or enter keys to toggle section visibility
The Associate Director provides strategic leadership and operational oversight for all aspects of the hospital's food and nutrition services. This role ensures the consistent delivery of high-quality, patient-centered meals that align with clinical objectives, regulatory requirements, and operational excellence. Operating in a fast-paced, high-volume environment, the director leads a multidisciplinary team within a process-driven framework focused on continuous quality improvement, sustainability, and innovation. Duties include oversight of patient meal services, retail food outlets, catering operations, and clinical nutrition coordination and/or partnerships. Ability to extend competencies across one or more sites within the system standardizing processes, programs, and operational policies. This role is instrumental in aligning food and nutrition services with hospital-wide goals, enhancing patient satisfaction, and maintaining full compliance with CMS, Joint Commission, and local health regulations. Recognized for strategic vision, collaborative leadership, and the ability to exceed performance targets, the Foodservice Director drives forward a culture of excellence, accountability, and service innovation.
Salary Range: $105,700-234,500/year
Typical work hours are Monday through Friday, 8:00 a.m. to 4:00 p.m. However, this position requires flexibility to meet operational and departmental needs. Incumbents may be required to work outside of standard business hours, including evenings, weekends, and holidays, as necessary. Availability to adjust work schedules based on departmental needs is required.
Job QualificationsPress space or enter keys to toggle section visibility
- Bachelor's degree or equal relevant experience
- Certified Dietary Manager (CDM) or Registered Dietitian (RD) required
- ServSafe certification required
- * If you have a ServSafe certification, please include it on your application for review.
- 5-10 years of relevant food service, healthcare, or related experience
- Strong communication skills with the ability to present to leadership, influence stakeholders, and negotiate with vendors
- Proficiency in foodservice management systems, including inventory and ordering platforms
- In-depth knowledge of food safety standards, sanitation practices, and regulatory requirements
- Ability to analyze operational data, identify issues, and implement effective solutions
- Experience establishing and evaluating performance metrics
- Demonstrated commitment to customer service excellence and continuous improvement
- Ability to incorporate diverse cultural and dietary needs into service delivery
- Self-motivated, dependable, and able to perform effectively with minimal supervision
- Ability to manage multiple priorities and maintain performance in high-pressure environments
- Strong interpersonal skills with the ability to build relationships and resolve conflicts
- High level of integrity, accountability, and professionalism
- Demonstrated ability to drive innovation and improve processes, systems, and service delivery
- Experience supporting or leading change management initiatives and driving adoption
